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Recipe Name: Asian Black Bean-asparagus Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) Cooked black beans
1/4 Red onion, diced
1/4 Cup(s) Minced cilantro
1 Tablespoon(s) Rice wine vinegar
1 Teaspoon(s) Soy sauce
1 Teaspoon(s) Asian hot oil
1/8 Teaspoon(s) Asian sesame oil
1 Pound(s) Asparagus
4 Lettuce leaves
minutes at room temperature. Bring 2 quarts of wat, minutes at room temperature. Bring 2 quarts of water to a
Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar,
soy sauce, hot oil, and sesame oil into beans. Marinate 20 to boil.
Trim dried, tough ends from asparagus stalks. Slice asparagus on the
diagonal. Blanch in boiling water for 3 minutes. Remove from water,
drain, and toss with marinated beans. To serve, place each lettuce
leaf on a chilled salad plate. Divide salad evenly among lettuce
leaves. Serves 4. Recipe By : the California Culinary Academy

Nutrition (calculated from recipe ingredients)
Calories: 78
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 471.3mg
Potassium: 410.9mg
Carbohydrates: 15.2g
Fiber: 5.1g
Sugar: <1g
Protein: 6.1g

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